Eggplant Italian

(11 votes)

1 can stewed tomatoes or sauce
romano cheese,  grated
oregano
1 egg slightly beaten
1/2 cup flour
1 teaspoon salt
pepper to taste
eggplant

Wash, cut off stem and slice eggplant about 1 inch thick. Have ready, the stewed tomatoes or sauce, cheese, and oregano.

Beat 1 egg slightly in another bowl.

In another bowl, have the flour and salt & pepper. And oil in fry pan-baking dish.

Dip eggplant slices in egg and then in flour mixture, fry in pan until golden brown. In baking dish, add some of the stewed tomatoes on bottom and layer eggplant and Romano cheese until all are in the dish. Bake uncovered at 350 for 30 to 40 minutes.


Comments:

Where do I put the oregano?
Michael Valentine, Riverside, CA

Italian brand tomato sauce would enhance the taste. Unfortunately, not available in many places in Texas.
Giovanni, Arlington, TX

I recommend placing the remaining egg batter to the browning process (on stove) as well as placing in the baking dish during oven processing. It adds flavor when enjoying the eggplant. We also use schredded mozzarella cheese. I agree with Giovanni on the italian brand tomato sauce.
John, Arlington


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